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Certificate IV in Kitchen Management

Certificate IV in Kitchen Management

Certificate IV in Kitchen Management

The SIT40521 Certificate IV in Kitchen Management is a nationally recognized qualification in Australia, designed for individuals aiming to advance their careers in the culinary and hospitality industry. This course equips learners with the skills and knowledge required to manage kitchen operations, lead teams, and ensure food safety and quality standards.

Course Overview

  • Qualification Code: SIT40521
  • Total Units: 33 (27 core units + 6 elective units)
  • Duration: Typically ranges from 12 to 18 months, depending on the training provider and study mode
  • Delivery Modes: Options include full-time, part-time, blended (combination of online and in-person), and workplace-based learning
  • Entry Requirements:
    • Generally, there are no formal prerequisites; however, some providers may require:
      • Completion of a Certificate III in Commercial Cookery or equivalent experience
      • Minimum age of 18 years
      • Proficiency in English (e.g., IELTS 6.0 or equivalent) for international students

Core Units

The core units focus on developing essential skills required for kitchen management roles:

  • SITHCCC023 – Use food preparation equipment
  • SITHCCC027 – Prepare dishes using basic methods of cookery
  • SITHCCC028 – Prepare appetisers and salads
  • SITHCCC029 – Prepare stocks, sauces and soups
  • SITHCCC030 – Prepare vegetable, fruit, eggs and farinaceous dishes
  • SITHCCC031 – Prepare vegetarian and vegan dishes
  • SITHCCC035 – Prepare poultry dishes
  • SITHCCC036 – Prepare meat dishes
  • SITHCCC037 – Prepare seafood dishes
  • SITHCCC041 – Produce cakes, pastries and breads
  • SITHCCC042 – Prepare food to meet special dietary requirements
  • SITHCCC043 – Work effectively as a cook
  • SITHKOP010 – Plan and cost recipes
  • SITHKOP012 – Develop recipes for special dietary requirements
  • SITHKOP013 – Plan cooking operations
  • SITHKOP015 – Design and cost menus
  • SITHPAT016 – Produce desserts
  • SITXCOM010 – Manage conflict
  • SITXFIN009 – Manage finances within a budget
  • SITXFSA005 – Use hygienic practices for food safety
  • SITXFSA006 – Participate in safe food handling practices
  • SITXFSA008 – Develop and implement a food safety program
  • SITXHRM008 – Roster staff
  • SITXHRM009 – Lead and manage people
  • SITXINV006 – Receive, store and maintain stock
  • SITXMGT004 – Monitor work operations
  • SITXWHS007 – Implement and monitor work health and safety practices

Elective Units

Elective units allow learners to specialize in areas aligned with their career goals. Examples include:

  • SITXHRM007 – Coach others in job skills
  • SITXCCS014 – Provide service to customers
  • SITHCCC038 – Produce and serve food for buffets
  • SITHCCC040 – Prepare and serve cheese
  • SITHCCC044 – Prepare specialised food items
  • SITXINV007 – Purchase goods

Note: Elective units may vary between training providers.

Career Outcomes

Graduates of this qualification can pursue various supervisory and managerial roles within the hospitality industry, such as:

  • Chef
  • Chef de Partie
  • Sous Chef
  • Kitchen Manager
  • Catering Manager
  • Food and Beverage Supervisor

These roles involve overseeing kitchen operations, managing staff, ensuring food safety and quality, and contributing to menu planning and budgeting.

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Far far away, behind the word mountains, far from the countries Vokalia and Consonantia, there live the blind texts. Separated they live in Bookmarksgrove right at the coast

Far far away, behind the word mountains, far from the countries Vokalia and Consonantia, there live the blind texts. Separated they live in Bookmarksgrove right at the coast

Far far away, behind the word mountains, far from the countries Vokalia and Consonantia, there live the blind texts. Separated they live in Bookmarksgrove right at the coast

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